Pork and Shrimp Fried Wontons

INGREDIENTS:

4 ounces peeled and deveined shrimp, finely chopped

8 ounces ground pork

1 large clove garlic, chopped

1 tablespoon finely chopped ginger

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon soy sauce

1 teaspoon toasted sesame oil

1/3 cup chopped scallion

1 beaten egg, divided

1 1/2 teaspoon water

1 packet of wonton wraps

canola or vegetable oil for deep frying

INSTRUCTIONS:

Add the first ten ingredients into a medium mixing bowl. Add 1/2 of the beaten egg (eyeballing it is fine). Using hands, combine all of the ingredients.

Fill a frying pan 1/2 way up with cooking oil. Preheat on to 360 degrees F.

Whisk 1 1/2 teaspoon water into the unused portion of the beaten egg to make an egg wash.

Add 1 1/2 measured teaspoon of the filling to the center of a wonton wrap. Using a finger, moisten two adjacent edges of the wonton wrap with the egg wash. Fold the moisten edges over to the opposite side, lining up with the dry edges to form a triangle. Press edges to seal tightly.

Next, brush one of the corners at the base (the longest side) of the triangle with the egg wash. Bring the two corners together towards the center. Crisscross at the center, pressing the wet corner to the dry corner to seal. Repeat filling and sealing wontons.

Cooking in batches, add wontons to the hot oil, leaving plenty of room between each. Use tongs to turn over wontons halfway through to cook evenly. Fry for a total of 2 to 3 minutes, until the wontons are crispy and golden brown. Use a slotted spoon to transfer to a wire rack or paper towels. Continue frying the remaining wontons.

Serve with duck sauce or your favorite dipping sauce.

Left overs are best stored frozen and reheated in an oven.

Makes 42 - 48 wontons.